1) Spray a 9" x 13" casserole pan with nonstick spray.
2) In a skillet, saute carrots and onion using nonstick spray or oil until tender. Add garlic and chopped spinach to wilt, about 1 minute. Turn off heat.
3) In separate pan add cubed tofu, vegan cream cheese, vegan sour cream, and vegetable broth. Heat thoroughly. This is your "cheese" mixture.
4) In a blender, combine "cheese" mixture, cumin, salt, lime or lemon juice, nutritional yeast, and blend for 20 to 30 seconds until smooth. Add "cheese" to spinach mixture in skillet or pan stir together.
5) Fill tortillas with spinach cheese mixture (tortillas may be fried in oil first or rolled at room temp) and arrange in pan. Top with the green chile sauce. Bake for 20 to 30 minutes at 375 degrees Fahrenheit.
Source of recipe: PLEASE READ ENTIRE RECIPE BEFORE BEGINNING~ I wrote this recipe but was inspired by Cheesy Enchiladas "cheese". Enjoy!This recipe is forgiving...ingredient amounts do not need to be EXACT.

SO HOW'D IT GO?

a couple of other things. Carrots should be diced very small. This is for nutritional value. You don't want to be crunching on carrots in your enchiladas. Also any combo of the cream cheese and sour cream will work. You can even use one or the other. I just happened to have had a 1/2 of a tub of each in the frig. 6 oz of the cheese will work as well as 8 oz. I used 8 and it was more than enough but good.